8 tbsp. butter
1/2 c. light brown sugar
1/4 tsp. nutmeg
3-4 peaches, peeled and sliced
1 1/3 c. flour
3/4 c. sugar
2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla
2 eggs

Melt 4 tablespoons butter in pan and add brown sugar and nutmeg and blend well. Pour into bottom of a buttered 8-inch springform pan. Arrange peach slices, slightly overlapping on the mixture.

Sift together flour, sugar, salt, and baking soda. Cream remaining 4 tablespoons butter to soften, then add flour mixture, milk and vanilla. Beat 2 minutes with mixer at medium speed, then add eggs and beat well. Pour batter over peaches.

Bake in a preheated 375 degree oven for 35 minutes. Cool the cake 10 minutes, then invert onto a serving platter. Let stand 2 minutes before removing the pan. Serve warm. Serves 10.